Tuscan Chicken Recipe

A skillet filled with creamy Tuscan Chicken, featuring seared chicken breasts in a rich cream sauce with spinach and sun-dried tomatoes.

5 from 2 votes

Tuscan Chicken Recipe is ready in less than 30 minutes which makes the perfect weeknight meal. Tender chicken cooks in a creamy sauce that is loaded with garlic, fresh spinach and sun-dried tomatoes!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $14.15, $2.36 per Serving

Ingredients

4 Small Chicken Breasts approximately 6 ounces each
3 tbsp olive oil divided
2 tsp Italian seasoning
1 tsp salt
½ tsp black pepper
¼ cup water
½ onion finely diced
4 cloves Garlic minced or 1 tbsp minced garlic
½ cup Sun-dried Tomatoes drained and sliced thinly
3 cups spinach
2 cups Heavy Cream
⅓ cup parmesan cheese grated

Instructions

Heat olive oil in a large skillet over medium-high heat.
Add small chicken breasts (about 6 ounces each) to the skillet and season with Italian seasoning, salt, and black pepper.
Cook the chicken for 4 minutes on each side until the chicken reaches an internal temperature of 165 degrees F.
Cook the chicken for about 4 minutes per side until the internal temperature reaches 165°F. Remove from the pan and set aside.
Deglaze the skillet with water, scraping up any browned bits from the bottom.
Add the remaining olive oil to the skillet and heat over medium-high heat. Add diced onion and sauté for 2–3 minutes until softened.
Stir in sliced sun-dried tomatoes and minced garlic (or 1 tablespoon minced garlic). Cook for 2 minutes.
Add spinach and cook until wilted.
Stir in heavy cream and grated parmesan cheese. Bring to a low simmer.
Return the chicken to the skillet and simmer for about 5 minutes until everything is heated through.
Remove from heat and serve.

Video

Notes

Refrigerate any leftovers in an airtight container for up to 5 days.

If the sauce is too thick, slowly add in more cream or milk until the sauce thins out.

Nutrition